Nopalito Pie Cactus Pie Food

CACTUS FRIES (NOPALITOS FRITOS)

Steps:

• Remove thorns and "eyes" from cactus, and trim off the edges of pads.
• Blanch cactus for 2 minutes in a covered pan with enough boiling salted water to cover; drain.
• Cut cactus in 3- to 4-inch strips similar to French fries; set aside.
• Combine cornstarch and achiote paste in a blender or food processor, and pulse until smooth.
• In a medium-size bowl, combine flour and baking powder, add cornstarch mixture, and blend well.
• In another bowl, beat egg white to stiff meringue.
• Fold into the flour mixture, alternating with enough ice water to make batter the consistency of unbeaten egg white; chill.
• Dredge cactus strips in batter, and fry in deep hot oil (375° on the thermometer) until crisp and golden, approximately 3 minutes.
• Drain well and serve.

NOPALITO PIE (CACTUS PIE)

Steps:

• Preheat oven to 350F.
• Parboil cactus for 3 minutes in enough boiling, lightly salted water to cover in a covered saucepan.
• Drain and rinse under running water.
• Roll half of pastry to 1/8-inch thickness on a lightly floured surface.
• Place in a 9-inch pie plate; trim off excess pastry along edges and set to the side.
• Combine cactus dice (nopalitos) and next three ingredients; mix well by hand.
• Spoon filling evenly into pastry shell, and dot with butter.
• Roll remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips and arrange into lattice; fold edges under and flute into a pretty edge.
• Bake for 50-60 minutes.
• Garnish with slice of prickly pear fruit, if desired.